If you’ve made it this far into issue 10 of The Captain, you’ve probably learned that abalone are served at Chinese banquets.
In some cultures they’re rumoured to be an aphrodisiac. So it’s time to dim the lights, put some music on and serve your lady friend (or boyfriend — we don’t judge) a nice, firm love muscle.
INGRIDIENTS
• 200g vine-ripened truss cherry tomatoes on the vine
• 2 garlic cloves, peeled
• ½ bunch thyme
• 1 tablespoon salt
• 1 tablespoon sugar
• 100ml olive oil
• 2 abalone, cleaned, sliced very thinly
(shells • cleaned and reserved)
METHOD
- Place tomatoes on the vine in a roasting pan with garlic, thyme, salt and sugar. Pour over olive oil to completely submerge.
- Bake for 1 hour on low heat using the barbecue grill with hood closed, until tomatoes have softened and wrinkled. Using the hot plate of the barbecue on high heat, cook abalone for 1 minute each side, with a drizzle of the oil from the roasting pan.
- Serve abalone inside shell or on a perfect piece of grilled sourdough (splash a bit of oil from the roasting pan on the sourdough before you grill).
- Post a pic on Facebook, consume abalone, slip into something a little more comfortable, put on some Barry White and prepare to feel the (Can’t Get Enough of Your Love, Babe) love.
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